Category Archives: Uncategorized

Canada – Food Recall Warning – Fresh Express brand Sunflower Crisp Chopped Kit recalled due to E. coli O157:H7

Posted on December 9, 2019 by | Leave a comment

CFIA

Recall details

Ottawa, December 8, 2019 – The Canadian Food Inspection Agency (CFIA) is warning consumers not to consume the recalled product described below. This product is not likely to be available at retail stores, but may still be in consumer’s homes.

Recalled product

Brand Product Size UPC Codes
Fresh Express Sunflower Crisp Chopped Kit 315 g 0 71279 30906 4 All packages bearing a Best Before dates up to and including 07DE19,  and a lot code beginning with “Z”, and indicating “Salinas” as a source of Romaine lettuce

Illnesses

The Public Health Agency of Canada is investigating an outbreak of human illness. Please refer to the Public Health Notice (www.canada.ca/en/public-health/services/public-health-notices/2019/outbreak-e-coli-salad-kits.html) for further details on this active outbreak investigation.

Product photos

Printer ready version of photos

  • Sunflower Crisp Front
  • Sunflower Crisp Back

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Posted in CFIA, E.coli, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized

USA – White Castle Frozen Sandwiches Recalled For Possible Listeria monocytogenes

Posted on December 9, 2019 by | Leave a comment

Food Poisoning Bulletin White Castle microwaveable 6 pack hamburgers

White Castle frozen sandwiches are being recalled for possible Listeria monocytogenes contamination. No illnesses have been reported to date in connection with this recall.

The recalled White Castle frozen sandwiches are all identified as sliders. They include frozen 6 pack cheeseburgers, frozen 6 pack hamburgers, frozen 6 pack jalapeño cheeseburgers, 16 pack hamburgers, and 16 pack cheeseburgers. The products are sold in rectangular cardboard packages. The code date is on a side panel. You can see the long list of recalled product lot codes and best by dates at the FDA web site, along with pictures of all of the product labels.

FDA

The recall affects product on shelves at “select retailers,” which weren’t mentioned in the recall notice, with best by dates ranging from 04 Aug 2020 to 17 Aug 2020. Any product that is currently on store shelves with these dates is being removed. Any product with a best by date before or after these specific dates is not included in the voluntary recall.

A recent sample conducted by a third party laboratory showed a presence of Listeria monocytogenes.

White Castle microwaveable 6 pack cheeseburgers

White Castle microwaveable 6 pack jalapeno cheeseburgers

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Posted in FDA, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Uncategorized

Norway – Norwegian fish product linked to Listeria infections

Posted on December 9, 2019 by | Leave a comment

Food Safety News haadem fisk rakfisk

A brand of raw fermented trout has been recalled in Norway after being linked to several Listeria infections.

Haadem Fisk withdrew ‘Hel rakfisk i spann – 4 kilograms’ with lot number 924 due to Listeria contamination. It was sold across the country.

The Norwegian Food Safety Authority (Mattilsynet) warned consumers against eating fish from this batch. Officials would not disclose how many people are ill but Food Safety News understands there are only a small number of potentially linked infections.

Rakfisk is raw fish normally gutted and put into a salt brine and left for weeks or months. For most of the population the main season to eat it is November to February.

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, listeriosis, Uncategorized

USA -Outbreak Investigation of Salmonella Potentially Linked to Tailor Cut Produce Fruit Mix, Winter 2019

Posted on December 9, 2019 by | Leave a comment

FDA

FDA and the Pennsylvania Department of Health (DOH) are investigating an outbreak of illnesses caused by Salmonella Javiana in Pennsylvania. Epidemiologic and traceback evidence indicate that fruit mix with cantaloupe, honeydew, pineapple, and grapes from Tailor Cut Produce of North Brunswick, New Jersey, are a potential source of this outbreak.

Total Illnesses: 31

Recommendation

Food service and institutional food operators should not sell or serve the fruit mix with cantaloupe, honeydew, pineapple, and grapes prepared by Tailor Cut Produce.

Tailor Cut Produce reports that their products may be found in restaurants, banquet facilities, hotels, schools and institutional food service establishments in New Jersey, New York, and Pennsylvania.

Because this fruit mix may have been distributed to nursing homes, schools, hospitals and other facilities that cater to vulnerable populations, it is important that these facilities do not sell or serve this fruit medley. Please consult with your distributor to confirm the source of the fruit mix used in your operation.

Background

The Pennsylvania Department of Health (DOH) reports that it is investigating 31 laboratory-confirmed illnesses of Salmonella at four healthcare facilities in southeast Pennsylvania. Salmonella Javiana has been identified among cases at three of four facilities. According to the Pennsylvania DOH the epidemiologic evidence collected thus far indicates that this fruit mix is a potential source of the illnesses. The state’s review of invoices shows that a common food eaten by many case patients was the fruit mix with cantaloupe, honeydew, pineapple, and grapes from Tailor Cut Produce.

FDA has activated a team to coordinate its outbreak investigation.  On December 6, 2019, the FDA and the Pennsylvania DOH shared the results of the investigation thus far with the firm, and the firm’s leadership stated that they would work with FDA to implement a recall of this product.

FDA will continue its investigation and provide updates as more information becomes available.

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Posted in FDA, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, Salmonella, Uncategorized

Research -Modeling the Effects of the Preculture Temperature on the Lag Phase of Listeria monocytogenes at 25°C

Posted on December 8, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

In predictive microbiology, the study of the microbial lag phase, i.e., the time needed for bacteria to adapt to a new environment before multiplying, has received a great deal of attention in the research literature. The microbial lag phase is more difficult to estimate than the specific growth rate because the lag phase is impacted by the previous and actual growth environments. In this study, the growth of Listeria monocytogenes preincubated at 0, 5, 10, and 15°C and subsequently grown at 25°C was investigated at the single-cell and population levels. The population lag phase of L. monocytogenes was obtained by fitting the Baranyi model, and the single-cell lag time was estimated by the time to detection method. The lag phase at the single-cell and population levels of L. monocytogenes presented a downward trend as the preculture temperature ranged from 0 to 15°C. The population lag phase of L. monocytogenes was lower than the single-cell lag time at the same preculture temperature. In addition, except for the zero-lag distribution at a preculture temperature of 15°C, all the single-cell lag time distributions of L. monocytogenes followed a Weibull distribution under all preculture temperatures. The preculture temperature had a significant impact on the rapid variation in the single-cell lag time distribution. Thus, the influence of preculture temperature on the lag phase needs to be quantitatively analyzed for better assessment of microbiological risk.

HIGHLIGHTS

  • The variability of single-cell lag time could be described by the Weibull distribution.

  • The population lag was shorter than the single-cell lag at the same preculture temperature.

  • The preculture temperature had no significant effects on the growth rate.

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Posted in food contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research, Uncategorized

Research – Prevalence of Campylobacter coli and Campylobacter jejuni in Retail Chicken, Beef, Lamb, and Pork Products in Three Australian States

Posted on December 7, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

The aim of this study was to investigate the prevalence and distribution of Campylobacter species in a variety of fresh and frozen meat and offal products collected from retail outlets in New South Wales (NSW), Queensland (Qld), and Victoria (Vic). A total of 1,490 chicken, beef, lamb, and pork samples were collected from Australian supermarkets and butcher shops over a 2-year sampling period (October 2016 to October 2018). Campylobacter spp. were detected in 90% of chicken meat and 73% of chicken offal products (giblet and liver), with significantly lower prevalence in lamb (38%), pork (31%), and beef (14%) offal (kidney and liver). Although retail chicken meat was frequently contaminated with Campylobacter, the level of contamination was generally low. Where quantitative analysis was conducted, 98% of chicken meat samples, on average, had <10,000 CFU Campylobacter per carcass, with 10% <21 CFU per carcass. Campylobacter coli was the most frequently recovered species in chicken meat collected in NSW (53%) and Vic (56%) and in chicken offal collected in NSW (77%), Qld (59%), and Vic (58%). In beef, lamb, and pork offal, C. jejuni was generally the most common species (50 to 86%), with the exception of pork offal collected in NSW, where C. coli was more prevalent (69%). Campylobacter prevalence was significantly higher in fresh lamb (46%) and pork (31%) offal than in frozen offal (17 and 11%, respectively). For chicken, beef, and pork offal, the prevalence of Campylobacter spp. was significantly higher on delicatessen products compared with prepackaged products. This study demonstrated that meat and offal products are frequently contaminated with Campylobacter. However, the prevalence is markedly different in different meats, and the level of chicken meat portion contamination is generally low. By identifying the types of meat and offal products types that pose the greatest risk of Campylobacter infection to consumers, targeted control strategies can be developed.

HIGHLIGHTS

  • Retail chicken meat is frequently contaminated with low levels of Campylobacter.

  • C. coli was more commonly detected in chicken meat and offal than C. jejuni.

  • C. jejuni was more commonly detected in beef, lamb, and pork offal than C. coli.

  • In nonchicken offal, prevalence of Campylobacter was highest on lamb offal.

  • Prevalence of Campylobacter was higher in fresh than in frozen offal.

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Posted in Campylobacter, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiology, Research, Uncategorized

Research -Farmers and feed advisers encouraged to better test feed for mycotoxins

Posted on December 7, 2019 by | Leave a comment

New Food Magazine

Premier Nutrition has encouraged farmers and feed advisers to take greater care in analysing incoming cereal samples to ensure accurate feed formulation, after analysis of the 2019 wheat and barley harvest revealed regional variations in protein and energy levels.

Eloise Lawlor, Premier Nutrition, explained that despite overall yields being recorded as higher than the five-year average, the harvest survey recorded decreased levels of protein in wheat.

“The national survey results have shown an average 0.4 percent drop in wheat protein levels, with energy also decreasing by 0.09MJ/kg” Lawlor said.

She explained that diverse weather conditions in the summer of 2019 has led to higher moisture levels, and therefore the decreased levels of energy were somewhat predictable. “To compensate for these deficits in protein and energy, soya and fat inclusions may increase in diet formulations,” she added,

Lawlor confirmed that although wetter conditions have influenced energy content, which would normally be predicted to increase the levels of mycotoxins, average mycotoxin levels across the UK have remained low.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Toxin, microbial contamination, Microbiology, Mould Toxin, Mycotoxin, Research, Toxin, Uncategorized

Research – Combined Effect of Cold Atmospheric Plasma and Hydrogen Peroxide Treatment on Mature Listeria monocytogenes and Salmonella Typhimurium Biofilms

Posted on December 6, 2019 by | Leave a comment

Frontiers IN

Cold Atmospheric Plasma (CAP) is a promising novel method for biofilm inactivation as log-reduction values up to 4.0 log10 (CFU/cm2) have been reported. Nevertheless, as the efficacy of CAP itself is not sufficient for complete inactivation of mature biofilms, the hurdle technology could be applied in order to obtain higher combined efficacies. In this study, CAP treatment was combined with a mild hydrogen peroxide (H2O2) treatment for disinfection of 1 and 7 day(s) old Listeria monocytogenes and Salmonella Typhimurium biofilms. Three different treatment sequences were investigated in order to determine the most effective treatment sequence, i.e., (i) first CAP, then H2O2, (ii) first H2O2, then CAP, and (iii) a simultaneous treatment of CAP and H2O2. Removal of the biofilm, induction of sub-lethal injury, and H2O2 breakdown due to the presence of catalase within the biofilms were investigated in order to comment on their possible contribution to the combined inactivation efficacy. Results indicated that the preferred treatment sequence was dependent on the biofilm forming species, biofilm age, and applied H2O2 concentration [0.05 or 0.20% (v/v)]. At the lowest H2O2 concentration, the highest log-reductions were generally observed if the CAP treatment was preceded by the H2O2 treatment, while at the highest H2O2 concentration, the opposite sequence (first CAP, then H2O2) proved to be more effective. Induction of sub-lethal injury contributed to the combined bactericidal effect, while the presence of catalase within the biofilms resulted in an increased resistance. In addition, high log-reductions were partially the result of biofilm removal. The highest overall log-reductions [i.e., up to 5.42 ± 0.33 log10 (CFU/cm2)] were obtained at the highest H2O2 concentration if CAP treatment was followed by H2O2 treatment. As this resulted in almost complete inactivation of the L. monocytogenes and S. Typhimurium biofilms, the combined treatment of CAP and H2O2 proved to be a promising method for disinfection of abiotic surfaces.

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Posted in Biofilm, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Salmonella, Uncategorized

RASFF Alerts – Listeria monocytogenes – Chilled Cheese – Organic Mortadella – Chilled Fishery Products – Chilled Rillettes – Garlic Sausages

Posted on December 6, 2019 by | Leave a comment

RASFF-Logo

RASFF – Listeria monocytogenes in chilled cheese from Switzerland in Germany

RASFF – Listeria monocytogenes (1400 CFU/g) in organic mortadella from Italy in Italy

RASFF – Listeria monocytogenes (250 CFU/g) in chilled fishery products from Croatia in Slovenia

RASFF – Listeria monocytogenes ( <10 CFU/g) in chilled rillettes from France in France

RASFF – Listeria monocytogenes (600 CFU/g) in garlic sausages from Austria in Germany

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, RASFF, Uncategorized

RASFF Alerts – Salmonella- Raw Poultry Meat – Cooked and Frozen Crawfish – Black Pepper – Crayfish – Moringa Powder – Frozen Beef Trimmings – Spicy Chicken Burger – Sesame Seeds

Posted on December 6, 2019 by | Leave a comment

RASFF-Logo

RASFF – Salmonella enterica ser. Enteritidis (present /25g) in frozen raw poultry meat from Poland in Poland

RASFF – Salmonella enterica ser. Newport (presence /125g) in cooked and frozen crawfish from China in dill brine from China in Sweden

RASFF – Salmonella enterica ser. Saintpaul (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella enterica ser. Poona (presence /25g) and Salmonella enterica ser. Saintpaul (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella (present /25g) in frozen pre-cooked crayfish. from China in Sweden

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in chilled raw poultry meat from Poland in Poland

RASFF – Salmonella enterica ser. Poona (presence /25g) in moringa powder (Moringa oleifera) from Burkina Faso in Luxembourg

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in frozen beef trimmings from Poland in Sweden

RASFF – Salmonella (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella enterica ser. Morehead (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella (presence /25g) in frozen spicy chicken burger from the Netherlands in the Netherlands

RASFF – Salmonella (presence /25g) in sesame seeds from Sudan in Greece

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, RASFF, Salmonella, Salmonella Sesame Seeds, Uncategorized